Eggs are such a fantastically versatile ingredient, healthy, quick to make and difficult to get wrong, which is why we love using them in our dishes. Give this delicious recipe a try, the dressing takes it to another level. Perfect for a hearty brunch or a light dinner.
1 tsp vinegar
65g Greek yoghurt
1 clove garlic, minced
1/2 tsp chilli flakes
2 slices Turkish bread
2 tsp olive oil
2 handfuls arugula
Start by bringing a pot of water to boil. Once boiling, reduce to a gentle simmer and add a tsp of vinegar. Stir the water with a spoon to make a gentle whirlpool.
Crack 1 egg into the water and gently stir around it. Wait 20 seconds before cracking the remaining eggs. (you might want to do 2 at a time, depending on your pot).
Once cooked, remove the eggs with a slotted spoon. Place on some kitchen towel to absorb any excess water.
Meanwhile, mix together the Greek yoghurt, garlic and chilli flakes.
Once you’ve toasted your Turkish bread, brush with a little olive oil and top with arugula. Place two eggs on each slice of bread and drizzle with yogurt sauce.
Calories 475 k/cal